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Recipe for pumpkin chocolate chip cookies for an easy Thanksgiving dessert

Best Recipe for Pumpkin Chocolate Chip Cookies (Vegan)

Marinela Malcheva
The best recipe for pumpkin chocolate chip cookies you must put on your vegan fall baking list! Easy pumpkin cookies that melt in your mouth!
5 from 11 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack, vegan
Cuisine American, dairy-free, Vegan
Servings 24 cookies
Calories 120 kcal

Equipment

  • Bowls
  • Spoon
  • Blender or fork (for homemade pumpkin puree)
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 2 cups pumpkin puree homemade or canned
  • 2 cups spelt flour
  • ¾ cup dairy-free semisweet or dark chocolate chips
  • ¾ cup brown sugar unrefined
  • 3 tablespoon sunflower oil or any neutral vegetable oil (grapeseed oil or avocado oil)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoon water

Instructions
 

  • First, preheat the oven to 350°F / 176°C and line a large baking sheet with parchment paper. In a big bowl mix spelt flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
    Dry ingredients in a bowl for making easy cookies without eggs and butter.
  • Next, in a separate bowl, whisk pumpkin puree, oil, vanilla extract, and water.
    Pumpkin puree mixed with wet ingredients for baking the best chocolate chip cookies.
  • Then, add wet ingredients into the bowl with dry ingredients. Lightly mix everything together. Make sure to not overmix the batter. After that, gently fold in chocolate chips.
    Vegan batter in a bowl mixed with chocolate chips for baking egg-free homemade cookies
  • To form a cookie, drop approximately 2 tablespoon at a time onto a prepared baking sheet spaced 2 inches apart. Because the mixture will be sticky use your fingers to flatten it slightly and form a round shape around the edges. Press extra chocolate chips on top if you like.
    Bake for 20 minutes or until the edges are slightly golden. They will be a bit tender while still warm. Transfer on a wire rack and let them cool completely.
    Pumpkin cookies on a sheet lined with parchment paper ready to bake in the oven.
  • Enjoy your flavorful pumpkin cookies with a glass of milk for breakfast, after-lunch dessert, or a tasty snack throughout the day. Store any leftovers (make sure they are completely cool) in a loosely covered container, at room temperature for up to 3-4 days. I must mention that the flavor is even better the next day. This makes them an excellent make-ahead dessert recipe.
    Delicious pumpkin cookies with nondairy chocolate chips on wooden table with pumpkin and cinnamon.

Notes

  • Make sure you use pure pumpkin puree and not a pumpkin pie mix that contains added sugars and flavorings.
  • To prevent sticking I highly recommend you use parchment paper for baking these pumpkin cookies. I don't recommend greasing the sheet because the cookies may spread or brown too much.
  • To get perfectly even-sized cookies use the same measure for every cookie (approx. 2 tablespoon each) slightly pressing down the batter and molding it with your fingers in a round shape.
  • If you are baking your cookies in 2 sheets, one after another, note that the second batch of cookies may rise and be slightly bigger (from the leavening agents). But don't worry they'll be as delicious as the first batch!

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 74mgPotassium: 88mgFiber: 2gSugar: 9gVitamin A: 3178IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword best pumpkin cookies, easy, healthy, no eggs, pumpkin puree, pumpkin recipes, quick, recipe for pumpkin chocolate chip cookies, without eggs
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